Parmesan Tomatoes Recipe - Allrecipes.com
Parmesan Tomatoes Recipe
  • READY IN 25 mins

Parmesan Tomatoes

Recipe by  

"Baked sliced tomatoes covered with a cheesy, spicy topping."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
  3. Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2007

I have made these tomatoes for years. Make sure you slice the tomatoes thick and try just broiling them for a few minutes till brown and bubbly rather than baking them. The tomatoes stay firmer and not so mushy as the baked ones. I also always add oregano and omit the mustards. Sometimes I even add a little garlic.

 
Most Helpful Critical Review
Apr 03, 2008

I made this recipe for a party. Most of the people thought it was good but we all agreed that it had too much mustard in it. I think I will make it again and put 1/2 the mustard and add some fresh chopped garlic.

 
Sep 08, 2005

This was really yummy!! The kitchen smelled so good while it was cooking!! The changes I made were as follows: omitted brown mustard, used fresh basil instead of parsely,sprinkled the s&p directly on the tomatoes & I used garlic mayo.I also broiled them for a minute to brown the top.Will deffinately make again!!

 
Jul 21, 2011

You know, this isn't a complex dish and the preparation is simple and basic. But that doesn't mean it isn't worthy of five stars and in my opinion, this is. What a dressy alternative to just sliced tomatoes! I prepared this with the two mustards just as written and it proved to be a winning combination. The tang of the mustard and Parmesan was the perfect complement for the mellow mozzarella. I used fresh rather than dried oregano as I'm lucky enough to have it in my garden. A quick finish under the broiler browned these up nicely. This is easy, uses quality ingredients, is pretty on the plate and, most important, is full of delicious flavor too.

 
Jul 26, 2011

Wow! These are so tasty! They can be a meal in and of themselves. This is nice because it can work as an appetizer or a side. Quick and easy, but tastes like you spent a long time. I cut back on the mustards - basically using half of each which gave it just the right amount of pizzaz. After they came out of the oven I sprinkled the tops with fresh basil vs. fresh parsley. Great blend of flavors! This is a definite keeper especially with fresh garden tomatoes over the summer months.

 
Aug 15, 2005

I adjusted this recipe a bit towards my tastes but it is a good recipe all by itslef. I added mushrooms, red onion and ricotta cheese because I had them on hand. Instead of putting the tomatoes singly on a baking sheet, I put them in a glass pie plate (sprayed with PAM) and spread the mayo mixture over it to bake. Magnificent!! The ricotta cheese was the best addition, by far!

 
Jan 31, 2007

definately add some garlic, and don't slice the tomatoes to thin or they will fall apart -- We like about 1/4th to 1/2 inch thick.

 
Sep 24, 2005

I was surprised how yummy this simple recipe was when I used it on some overly ripe tomatoes. I added some olive oil & left out the brown mustard (I only had dijon on hand). Next time I would halve the amount of mayo used - was just a little too strong. Thick slices worked well - it didn't end up too watery for me.

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 649 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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